Beef Tenderloin with Braised Parsnips
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Beef Tenderloin with Braised Parsnips

Beef Tenderloin with Braised Parsnips

plus Mixed Greens with Cranberries, Croutons & Parmesan

The fall season calls for more sophisticated flavors, and there’s nothing quite like beef tenderloin to make you feel like royalty. Here, the beef is seasoned with our bold steak spices then pan-cooked until perfectly juicy. Parsnips and carrots are slow-simmered with honey, sage, and cinnamon, then the braising liquid is cooked down and finished with butter to transform it into a must-have sauce for the beef. A salad with mixed greens, dried cranberries, and Parmesan, dressed in a mustard vinaigrette, adds elegant, autumnal balance to the dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

2 unit

Chicken Stock Concentrate

2 teaspoon


5 teaspoon

White Wine Vinegar

1 teaspoon


¼ ounce


6 ounce


6 ounce


1 clove


2 teaspoon

Dijon Mustard

1 ounce

Dried Cranberries

10 ounce

Beef Tenderloin Filets

1 tablespoon

Bold & Savory Steak Spice

2 ounce

Mixed Greens

1 unit


(Contains Milk, Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2.5 tablespoon

Olive Oil

¼ teaspoon


1 teaspoon

Cooking Oil

5 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories950 kcal
Fat63 g
Saturated Fat26 g
Carbohydrate58 g
Sugar27 g
Dietary Fiber10 g
Protein39 g
Cholesterol175 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Bowl
Paper Towel
Large Pan
Slotted Spoon


Mix Braising Liquid

• In a small pot (medium pot for 4 servings), combine stock concentrates, honey, half the vinegar (you’ll use the rest later), half the sage, 1¼ cups water, ¼ tsp cinnamon (be sure to measure; we sent more), 1 tsp salt, and a pinch of pepper. (For 4, use all the sage, 2 cups water, ½ tsp cinnamon, and 1¾ tsp salt.) • Add 4 TBSP butter (8 TBSP for 4) and warm over medium heat until butter has melted.


• While braising liquid heats, wash and dry produce. • Trim, peel, and halve parsnips lengthwise; cut on a diagonal into ¾-inch-thick pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any thicker carrots lengthwise; the parsnip and carrot pieces should be roughly the same size.) Position the flat side of your knife over garlic. Using the heel of your hand, carefully hit the flat of the blade 1-2 times to smash garlic; remove peel and discard.

Braise Veggies

• Once butter has melted in pot with braising liquid, add parsnips, carrots, and garlic; partially cover pot with lid. Continue to cook over medium heat for 10 minutes. • Reduce heat to medium low. Cook until veggies are tender and easily pierced with a fork, 15-20 minutes more.

Make Dressing

• While veggies braise, in a large bowl, combine half the mustard, remaining vinegar, 2½ TBSP olive oil, ¼ tsp sugar, salt, and pepper. (For 4 servings, use all the mustard, 5 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • Stir in cranberries. Set aside, stirring occasionally, until ready to serve.

Cook Beef

• Pat beef* dry with paper towels and season all over with half the Steak Spice (all for 4 servings), salt, and pepper. • Once veggies have braised 15 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest at least 5 minutes. Slice beef against the grain. Wash out pan.

Make Sauce

• Return same pan to stovetop over medium-high heat. Add 1⁄3 cup braising liquid (2⁄3 cup for 4 servings) from pot and bring to a simmer. Cook until reduced and thickened, 1-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

Finish & Serve

• To bowl with dressing, add mixed greens, croutons, and half the Parmesan; toss to coat. Taste and season with salt and pepper if desired. • Using a slotted spoon, remove braised veggies from pot; divide between plates. Arrange steak and salad on the side. Spoon sauce over steak; sprinkle salad with remaining Parmesan. Serve.

Beef is fully cooked when internal temperature reaches 145°.